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Bean & Charred Corn Nachos

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.5749
Energy (kCal)338.7365
Carbohydrates (g)59.4345
Total fats (g)8.8941
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beforehand and if desired, make Homemade Tortilla Chips (#4328), seasoning them lightly before baking with Adobo or salt, if desired. | 2. Beforehand, prepare charred corn as follows: warm 1 tsp oil in large skillet (preferably nonstick) over medium-high heat. When hot, dump in onion & corn. Stir to mix, then cook in single undisturbed layer for about 4 to 5 minutes, or until lightly charred. Stir again & cook in a single layer for another 3 minutes, or until the kernels range from golden to charred. Season lightly with Adobo or salt if desired. Let cool slightly before using. | 3. Preheat oven to 350 degrees F. | 4. To make nachos, assemble as follows: first, apply a generous, flat layer of refried beans to each tortilla chip. | 5. Next, spoon on some charred corn, pressing it gently into the refried beans to help it adhere. | 6. Lightly sprinkle grated cheese on top. | 7. Bake nachos for 5 to 7 minutes, until cheese is melted & bubbly. | 8. Garnish nachos with jalapenos if desired & plenty of cilantro leaves. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tortilla chip 12 - - - -
    bean 1 can refried 80.0 11.3103 11.5862 1.3793
    cheddar cheese 1 1/2 - 2 ounces grated 0.0 0.0 0.0 0.0
    olive oil 1 teaspoon 39.78 0.0 0.0 4.5
    corn 1 can thawed rinsed 186.9565 40.6522 7.1087 2.9348
    onion 1/2 cup diced 32.0 7.472 0.88 0.08
    adobo seasoning - - - -
    cilantro leaf - - - -
    jalapeno - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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